Results 11 to 20 of about 158 (121)
Construction of gene modification system with highly efficient and markerless for Monascus ruber M7
Frontiers in Microbiology, 2022 Monascus spp. are traditional medicinal and edible filamentous fungi in China, and can produce various secondary metabolites, such as Monascus pigments (MPs) and citrinin (CIT).
Fusheng Chen, Chen Fusheng
exaly +5 more sources
Enrichment of dimerumic acid in Monascus‐fermented rice and its in vivo antioxidant activity
Food Frontiers, 2021 Monascus‐fermented rice (MFR) has been used in traditional Chinese and Japanese medicine for the revitalization of blood, digestion problems, and cardiovascular disorders.
Washim Khan +2 more
doaj +2 more sources
Advances in Materials Science and Engineering, 2022 The development of alternate sources for the production of natural pigments has been targeted to overcome the utilization of artificial coloring, which is dangerous to human health and the environment.
K. Suganya +8 more
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Evaluating Antitumor and Antioxidant Activities of Yellow Monascus Pigments from Monascus ruber Fermentation [PDF]
Molecules, 2018 Yellow Monascus pigments can be of two kinds: Natural and reduced, in which natural yellow Monascus pigments (NYMPs) attract widespread attention for their bioactivities. In this study, the antioxidative and antibreast cancer effects of the water-soluble
Hailing Tan +4 more
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Frontiers in Microbiology, 2019 Strains of Monascus filamentous fungal species have been used to produce fermented foods in Asian countries, such as China, Japan, and The Korean Peninsula, for nearly 2,000 years.
Yanchun Shao +2 more
exaly +3 more sources
Stability and Components Identification of Monascus ruber´s pigments [PDF]
Journal of Food and Dairy Sciences, 2017 The aim of this study is to evaluate the stability of red, orange and yellow pigments produced from Monascus ruber Went AUMC5705 under the conditions of both solid state fermentation (SSF) and liquid state fermentation (LSF).
H. Abdel-Raheam, Nanis Gomah
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Chemical Profile of Monascus ruber Strains
Food Technology and Biotechnology, 2012 Chemical profile of Monascus ruber strains has been studied using gas chromatography-mass spectrometry (GC/MS) analysis. The colour intensity of the red pigment and secondary metabolic products of two M. ruber strains (AUMC 4066 and AUMC 5705) cultivated
Ahamed M. Moharram +2 more
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Effects of mrpigG on Development and Secondary Metabolism of Monascus ruber M7 [PDF]
Journal of Fungi, 2020 Monascus pigments (MPs) have been used as food colorants for several centuries in Asian countries and are now used throughout the world via Asian catering. The MP biosynthetic pathway has been well-illustrated, but the functions of a few genes, including
Li Li, Fusheng Chen
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Transfigured Morphology and Ameliorated Production of Six Monascus Pigments by Acetate Species Supplementation in Monascus ruber M7 [PDF]
Microorganisms, 2020 Monascus species have been used for the production of many industrially and medically important metabolites, most of which are polyketides produced by the action of polyketide synthases that use acetyl-CoA and malonyl-CoA as precursors, and some of them ...
Muhammad Safiullah Virk +4 more
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Journal of FungiThe addition of acetic acid to Monascus ruber cultures is usually used to inhibit the growth of heterotrophic bacteria; however, we found that acetic acid also promotes the growth of M. ruber CICC41233, as well as the synthesis of Monascus pigments (MPs).
Yan Wang +5 more
doaj +3 more sources